This One Ingredient Takes Whipped Cream From Good to Great

Some would call us big whipped cream people over here at Basically. Others would say we're whipped cream fanatics. Some might even go so far as to claim that we include whipped cream whenever and wherever possible. So yeah, we'll admit it: We love whipped cream. But just because you love something doesn’t mean you can’t make it better (just don't try to do that with your significant other).

Sometimes creamy, lightly sweetened, and pillowy just isn’t enough. Sometime you need to introduce one more flavor to the spectrum: Tang.

And where does that come from? Sour cream. Thick and tart, it's our secret weapon when it comes to turning whipped cream up to 11, lending a brightness that makes buttery, sweet desserts taste more refreshing. (Sour cream is also what helps to make the biscuits in our Strawberry Shortcakes so light and tender.)

Here’s how to upgrade your whipped cream: Whisk your heavy cream in a large bowl using a whisk (if you're strong) or a hand mixer (if you're efficient) until soft peaks start to form. (If you're using an electric beater, gradually increase the speed as the whipped cream thickens to avoid messy splattering.) Once you start to see soft peaks (the shapes that cling to the edge of your whisk and stand up in the bowl but slump over in cloud-like billows), add ¼ sour cream for every 1½ cups of heavy cream. Whisk in the sour cream in until it’s incorporated fully, but don’t go any further! Stiff, over-whipped cream is a sad sight.

Now you’ve got a bowl full of slightly tangy, multi-dimensional whipped cream that can be dolloped on all of the berries, pies, cobblers, and cakes that will hopefully be making their way to your table in the very near future.

Whipped cream is already great. But you deserve better. You deserve a whipped cream with multitudes.

A very good reason to make whipped cream. Just saying.

Basically Strawberry Shortcakes

Originally Appeared on Bon Appétit